Hamburger Stew (Minnesota)

Easy to warm up for a carefree dinner in the winter months.

2 lbs ground beef
2 medium onions, chopped
4 (14½ oz) cans stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 ribs celery, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
½ cup long grain rice, uncooked
3 tsp. sea salt
1 tsp. black pepper, freshly cracked

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, sea salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender.

Uncover; simmer 20-30 minutes longer or until thickened to desired consistency.

Freeze option:  Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Makes 4 quarts.